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Hiyashi Chuka: Japanese Style Cold Noodle Salad

Perfect for a cool refreshing meal on a hot summer day. You can make this recipe quickly by prepping some of the ingredients while waiting for the water to boil for the noodles. It's also a great make-ahead meal for a potluck or picnics. This serves 4-6 as a main meal and 8-12 as a side dish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 350 kcal
Course: Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 1 package fresh ramen (8oz) or dry packaged Japanese noodles (soba, somen, udon, or ramen)
  • 4 cups romaine lettuce, chopped or iceberg or butter lettuce
  • 4 cups chopped or julienned vegetables Persian or English cucumbers, carrots, blanched bean sprouts, cut corn, edamame, grated carrot, halved cherry tomatoes, etc.
  • 8 oz sliced ham or Canadian bacon, chopped or imitation crab, bay shrimp, and/or scrambled eggs (approximately 2 cups total)
  • 1/2 cup scallions, chopped optional garnish
  • 1 tablespoon toasted sesame optional garnish
Dressing
  • 1/4 cup tsuyu tennen bonito soup base for noodles*
  • 1/4 cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoon sesame oil or olive oil

Notes

  • *If you can't find tsuyu tennen soup base or are allergic to fish, you can make a close substitute: 3 tablespoons soy sauce (or soy sauce alternative), 2 teaspoon sake or mirin, 1 teaspoon sugar, 1 teaspoon seasoned rice vinegar, adjust to taste.
  • *If you can't find tsuyu tennen soup base or are allergic to fish, you can make a close substitute: 3 tablespoons soy sauce (or soy sauce alternative), 2 teaspoon sake or mirin, 1 teaspoon sugar, 1 teaspoon seasoned rice vinegar, adjust to taste.
  • Calories are an estimate and may vary depending on what toppings you include.